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  • Article

    For a Good Sear, Dry Early, Season Late, and Don’t Crowd

    Whether you’re browning meat to make a stew or a pot roast, or simply cooking cutlets for a quick dinner, there are some tricks to getting a nice, rich-looking sear.

  • Article

    Browning meats

    When making a stew, how important is it to brown the meat?

  • Article

    Baking Soda and Pretzels

    Pretzels are very similar to bagels in terms of cooking technique and ingredients. So why do pretzels have baking soda on the outside?

  • How-To

    The right cookware for convection

    Q: When cooking in a convection oven, do I need to make any changes in the type or shape of the cooking vessel? I’ve heard you do not need to use…

  • How-To

    Egg wash vs. milk wash

    Q: When baking bread and other pastries, some recipes call for an egg wash, others for brushing the top with milk. Are they interchangeable? April Finnegan, New York, NY A: Nicole…

  • Article

    A screen no cook should be without

    Splatter screens may not be sexy, but as far as we’re concerned, they’re indispensable. We were painfully reminded of that fact when we first tested  some braised chicken recipes recently. The…

  • Article

    Today’s Top Toasters

    Fine Cooking editors test 11 two-slice toasters and reviews the two top picks, plus three runners-up.

  • How-To

    Culinary Dictionary: Pincer

    (PIN-sehr) v.

  • How-To

    Simple Steps to Juicy Pork Chops

    For moist chops with big flavor, go for deep browning and add delicious rubs and condiments

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